Coconut dhal

I absolutely love a dhal, my go to is made with red lentils, sweet potatoes & spinach so it's really mushy...yum! But i don't like serving it with rice because it's almost too much, so tend to serve with some roasted greens or more fresh spinach. 

This recipes is made with brown lentils and a combination of coconut milk and  tomatoes, so it's more of a thick curry consistency rather than mushy dhal. Both ABSOLUTELY have a place in life and a place in my belly!

This one is also available to buy in our mix & match meal plan or for delivery by Deliveroo (Weds - Fri).  I would recommend eating this one with rice; brown rice or cauliflower rice, whichever you fancy. 

The first step of the recipe is to heat the cumin & coriander seeds, i does seem like quite a lot, but the richness of the coconut & tomatoes balances it well and it's not overbearing. But if you're nervous of spice, reduce the quantities up front and then you can always add a little more ground coriander & cumin towards the end if you think you can handle a bit more spice. 

Coconut dhal

Coconut dhal_new norm

Ingredients (makes 4)

1tbsp olive oil
1 tbsp cumin seeds
1 tbsp coriander seeds
2 large red onions
3 cloves garlic
2 thumb size pieces of ginger
1/2 tsp salt 
1 tbsp ground turmeric
1/2 tsp cayenne pepper
2 cups brown lentils
2 400g cans chopped tomoatoes
1 400g can coconut milk
250g cherry tomatoes
15g fresh coriander 


  1. Heat the olive oil in the base of a non stick pan at a gentle heat.
  2. Add the cumin & coriander seeds, heat gently until they give off an aroma.
  3. Peel & dice the red onion, add to the pan once the spices are giving off a lovely smell.
  4. Peel & finely chop the garlic & ginger, add to the pan. 
  5. Saute seeds, onion, garlic & ginger for 10-15 mins until it all starts to soften.
  6. Add the ground spices; turmeric, cayenne & salt.
  7. Add brown lentils and stir through to ensure they are all coated with flavour.
  8. Add chopped tomatoes & coconut milk and stir through. 
  9. Bring to the boil and then reduce to a simmer for 30-40 mins until the lentils are cooked. 
  10. Stir frequently. You may need to add a cup of water to get the desired consistency and avoid the dhal sticking to the bottom of the pan.
  11. Once the lentils are cooked, add the cherry tomatoes, stir through and cook for a further 5 mins. I just add the cherry tomatoes whole as I like the different texture they provide, but you could half these if you prefer. 
  12. Finely chop the fresh coriander, remove the dhal from the heat and stir through the coriander before serving. 
  13. Taste and adjust seasoning to your tastebuds. 

Happy cooking!

Please share you comments below if you give the recipe a try.



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